Vegetable Stuffed Cannelloni

In a large pot of salted water parboil cannelloni. (Parboiling is partially cooking the noodles in boiling water; they will finish cooking when baked.)

Meanwhile cook 2 cloves garlic and 2 shallots in 1 tablespoon olive oil in a medium saucepan over medium heat for 30 seconds. Pour in sherry raise heat to high and reduce liquid by half. Stir in cream and reduce until there is about 1 1/2 cups liquid. Remove from heat and season with salt and pepper to taste. Set cream sauce aside.

In a large skillet heat one tablespoon olive oil over medium heat. Cook onion 3 shallots 3 cloves garlic mushrooms zucchini and eggplant in olive oil until all vegetables are tender. Transfer to a large bowl. Stir in red peppers basil oregano ricotta and Parmesan cheese. Season to taste with salt and pepper. Set filling aside.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish. Stuff vegetable/cheese filling into cannelloni. Place in prepared baking dish and cover with cream sauce.

Bake in preheated oven for 25 minutes.